Charring fresh summer vegetables gives them new dimensions of flavor and texture – sweet and bitter, tender yet crisp.
Mallory Samson / Getty Images
EXPERT ADVICE

Three Vegetables That Are Better Grilled

Some people think vegetables and salads should be dainty and light, but most veggies have a deeper, darker side – especially if you char them. The process makes them sweet but just a little bitter, like they grew up hard and have some stories to tell. Mexican cooks burn the bejesus out of tomatoes to make smoky, black-flecked salsa. Roasted red peppers get their flavor from high heat that blisters their thin skins. And when the first leeks of spring show up, Spanish cooks make a bonfire out of them and pluck the sweet, soft white remains from inside for delectable finger food. Here are three of our favorite ways to make vegetables a little edgier.

Launch Gallery »

Facebook just added to your Activity: This Article

Close

Magazine

Tom Petty

Why the 63-Year-Old American Rock Icon Still Won't Back Down

Plus: Wildfire Epidemic: Climate Change and the Burning of the West

ON NEWSSTANDS NOW

Magazine

Stay Connected

Sign up to receive the Men’s Journal newsletter and special offers from MJ and its marketing partners.

How we use your email
X

We may use your e-mail address to send you the newsletter and offers that may interest you, on behalf of Men's Journal and its partners. For more information please read our Privacy Policy.

www.expandtheroom.com